taste and goodness 'WISHES TO ALL OF CALABRIA
a 2010 JOY, HAPPINESS' SERENITY ', PROSPERITY' AND PEACE
Thursday, December 31, 2009
Free Online 2d Drivers Test
WISHES OF THE YEAR
taste and goodness 'WISHES TO ALL OF CALABRIA
a 2010 JOY, HAPPINESS' SERENITY ', PROSPERITY' AND PEACE
taste and goodness 'WISHES TO ALL OF CALABRIA
a 2010 JOY, HAPPINESS' SERENITY ', PROSPERITY' AND PEACE
Tuesday, September 29, 2009
Tdsb Teachers Rate Tor
NDUJA - THE RECIPES
nduja
From French (Andouilleb - Andujar) is a typical soft salami from Calabria and very spicy.
The origin of this meat is not very clear, there are two versions. According to some scholars
was introduced by the Spaniards in the sixteenth century with the chili, others have been promoted by the Napoleonic domination.
It 's always more vivid the latter view which holds that much like a sausage called andouville, was introduced by the Viceroy of Naples Joachim Murat between 1806 and 1815.
is produced mainly in the area of \u200b\u200bSpilsby (VV), but imitations of the product that today, even comparable quality, are now produced or otherwise available in the entire region, so as to be typically associated with a food, as with the chili in all Calabria.
Prepared with the fat of the pig, originally was made with the fat of pork offal and raised exclusively in Calabria, with the addition of chili spicy Calabrian, is kept in the blind gut (orba), only to be smoked inn at first and then cured.
This sausage is very tasty, strong and spicy yet delicate. The chili perfectly balances the fat. It 'just slightly warmed in a double boiler and spread on slices of toasted bread, preferably hot, or fried to the base of a sauce or a tomato sauce with garlic on the pizza before the other seasonings if raw, or just oven, slices of cheese-seasoned breasts or in omelets.
RECIPES WITH 'NDUJA
NOODLES AND BEANS' NDUJA
INGREDIENTS 4 people
gr. 300 of tagliatelle (also tubes)
gr. 100 of beans, to taste
nduja
olive oil, salt. Cook the beans
inn a crock pot, after being soaked overnight in warm water (if using beans grown in the valley of Poliino is not wet).
and salt, cooked, disposed of, not completely, the cooking liquid and mix thoroughly with the nduja.
Pour over pasta cooked al dente in salted water.
Season with the right amount of olive oil and serve hot.
CREAM AND BUTTERFLIES 'NDUJA
Ingredients for 4 people
gr. 400 butterfly
gr. 100 of nduja
a clove of garlic, two tablespoons of olive oil
gr. 100 cherry tomatoes
gr. 100
heavy cream salt, parmesan cheese / parmesan to taste, parsley or basil according to taste.
Sauté garlic, add the nduja and let melt over low heat.
Add the tomatoes, season with salt and cook for about minutes.
cooked, add cream and mix with heat off.
Boil pasta in salted water, drain when al dente and toss in the pan with the sauce and parmesan nduja.
FUSILLI (fileja) TO 'NDUJA
INGREDIENTS for 4 people
gr. 350 g fusilli
. 100 of nduja
No. 4 tablespoons olive oil, a clove of garlic
gr. 250 of cherry tomatoes
gr. 100 of breadcrumbs
Brown the garlic in oil, add the nduja and let melt over low heat.
Add the tomatoes, season with salt and cook for about 10 minutes.
Boil pasta in salted water, drain when al dente and toss in the pan with the sauce and parmesan nduja.
Combine bread crumbs, previously heated in a pan.
dumplings' NDUJA
INGREDIENTS for 4 people
700 grams of potato dumplings
gr. 50
butter 1 / 2 cups milk, gr. 40 gr flour
. 100 gr parmesan
. 150 of nduja, basil
the bechamel is hot, add the nduja
boil and cook the gnocchi in boiling salted water, drain and toss the hot sauce conn.
Place in an ovenproof dish, sprinkle with parmesan gratin and then in oven at 200 degrees for about 10 minutes.
SCRAMBLED EGGS WITH 'NDUJA
INGREDIENTS for 4 people
No. 4 eggs
gr. 100 of nduja
gr. 100 of provolone melted.
Melt, low heat, nduja with a little oil, add eggs, provolone and cook until they thicken.
Serve the eggs are still warm, accompanied with bread or soft polenta.
THE PIE 'NDUJA
INGREDIENTS for 4 people
gr. 400 of flour, 200 ml. water, gr. 10 bitrra yeast, 1 / 2 cucchioio of extra virgin olive oil, a tablespoon of salt, gr. 300 of mozzarella, gr. 100 Parmesan / grain, gr. 150 of nduja, No. 3 eggs, chopped parsley.
Cut the mozzarella into small cubes, add the nduja, Parmesan, parsley and mix everything with the eggs.
Divide the dough into two parts and cut out two disks, one slightly wider than the other.
Place the disc of dough off and pour the filling, cover with the second disk of dough. With a
forchettab also prick the top of the cake.
Bake the cake in a preheated oven at 180 degrees for about 4 minutes.
MOZZARELLA ROLL WITH 'NDUJA
INGREDIENTS for 4 people
a layer of mozzarella
gr. 150 of nduja
gr. 150 gr mayonnaise
. 100 rocket
Change to the mixer nduja with mayonnaise and spread the mixture on the sheet of mozzarella.
Roll out the dough on itself and wrap with plastic wrap.
Let stand in refrigerator for several hours. Nin
Cut the pastry into thin slices and serve some conn bunch of fresh arugula.
ZITONI fried with eggplant and 'NDUJA
INGREDIENTS for 4 people
gr. 350 gr
zitoni type of pasta. 500 Pelat tomatoes, a clove of garlic
4 tablespoons olive oil
gr. 100 of nduja
2 eggplants 100 gr of grated parmesan
gr. 300 of mozzarella, basil, olive oil for frying, salt
diced eggplant and sprinkle with salt, let stand for about half an hour. In a saucepan
add the oil and fry the garlic with the nduja, then add tomatoes and cook for about 20 minutes.
Once the cooking of the tomatoes add the eggplants with a little basil.
Boil pasta in salted water, cooked, drain and add a bit of sauce, Parmesan and mozzarella.
Place the dough alternating with layers of parmesan and mozzarella.
Bake at 180 degrees for about 20 minutes.
OCTOPUS SALAD WITH POTATOES AND 'NDUJA
INGREDIENTS for 4 people
an octopus of 800 gr.
No. 4 medium potatoes
gr. 50 of nduja, olive oil, parsley, salt
Clean the octopus and boiled in lightly salted water for about 30 minutes
Let cool in the cooking, peel and cut into small pieces.
Wash, boil the potatoes and cut into cubes.
Gather the potatoes in a bowl and sprinkle with nduja, previously dissolved over low heat with a little oil, add the octopus, parsley and a little oil
polenta WITH 'NDUJA and fontina
INGREDIENTS for 4 people
No. 4 slices of toasted polenta
gr. 100 of nduja
two tablespoons of olive oil, parsley
gr. 200 of fontina cheese, salt
In a pan add the oil, add the nduja and melt over low heat.
Arrange on each slice of polenta slices of fontina cheese, a bit of nduja and a sprinkling of parsley.
heat the polenta with the grill and serve hot
rice balls NDUJA WITH MOZZARELLA AND
Ingredients for 4 people
250 gr. rice, 150 gr. of nduja, 200 gr. of mozzarella a saffron, 3 eggs, 50 gr. grated Parmesan cheese, flour 00, qb breadcrumbs, parsley, olive oil for frying.
Boil the rice, drain and mix in a bowl with the saffron, parmesan cheese and two eggs. Derived from the rice balls, working with his hands, put a teaspoon in the center of nduja, cubes of mozzarella and modeled good balls to make them round and firm, flour and bake the croquettes in beaten egg and then in the first bread crumbs, fry in hot oil.
PARMIGIANA EGGPLANT AND ZUCCHINI WITH MOZZARELLA AND NDUJA
INGREDIENTS for 4 people
400 gr. Eggplant, 400 gr. Zucchini, 150 grams. of nduja, 400 gr. canned tomatoes, 1 onion 1 clove garlic, 100 gr. mozzarella cheese, 100 gr. Parmesan cheese, basil, olive oil salt
Cut the eggplant slices sprinkle of salt and let stand for half an hour. Fry the onion with the clove of garlic and nduja, after a few minutes, add tomatoes and cook over low heat when cooking put the basil.
Cut the zucchini slices and origliatele, the same thing you do to the eggplant. In a baking dish, alternating
put a layer of eggplant and zucchini covered with a salza, Parmesan and mozzarella.
Once exhausted the ingredients put in the oven for 40 minutes at 180 degrees. 
nduja
From French (Andouilleb - Andujar) is a typical soft salami from Calabria and very spicy.
The origin of this meat is not very clear, there are two versions. According to some scholars
was introduced by the Spaniards in the sixteenth century with the chili, others have been promoted by the Napoleonic domination.
It 's always more vivid the latter view which holds that much like a sausage called andouville, was introduced by the Viceroy of Naples Joachim Murat between 1806 and 1815.
is produced mainly in the area of \u200b\u200bSpilsby (VV), but imitations of the product that today, even comparable quality, are now produced or otherwise available in the entire region, so as to be typically associated with a food, as with the chili in all Calabria.
Prepared with the fat of the pig, originally was made with the fat of pork offal and raised exclusively in Calabria, with the addition of chili spicy Calabrian, is kept in the blind gut (orba), only to be smoked inn at first and then cured.
This sausage is very tasty, strong and spicy yet delicate. The chili perfectly balances the fat. It 'just slightly warmed in a double boiler and spread on slices of toasted bread, preferably hot, or fried to the base of a sauce or a tomato sauce with garlic on the pizza before the other seasonings if raw, or just oven, slices of cheese-seasoned breasts or in omelets.
RECIPES WITH 'NDUJA
NOODLES AND BEANS' NDUJA
INGREDIENTS 4 people
gr. 300 of tagliatelle (also tubes)
gr. 100 of beans, to taste
nduja
olive oil, salt. Cook the beans
inn a crock pot, after being soaked overnight in warm water (if using beans grown in the valley of Poliino is not wet).
and salt, cooked, disposed of, not completely, the cooking liquid and mix thoroughly with the nduja.
Pour over pasta cooked al dente in salted water.
Season with the right amount of olive oil and serve hot.
CREAM AND BUTTERFLIES 'NDUJA
Ingredients for 4 people
gr. 400 butterfly
gr. 100 of nduja
a clove of garlic, two tablespoons of olive oil
gr. 100 cherry tomatoes
gr. 100
heavy cream salt, parmesan cheese / parmesan to taste, parsley or basil according to taste.
Sauté garlic, add the nduja and let melt over low heat.
Add the tomatoes, season with salt and cook for about minutes.
cooked, add cream and mix with heat off.
Boil pasta in salted water, drain when al dente and toss in the pan with the sauce and parmesan nduja.
FUSILLI (fileja) TO 'NDUJA
INGREDIENTS for 4 people
gr. 350 g fusilli
. 100 of nduja
No. 4 tablespoons olive oil, a clove of garlic
gr. 250 of cherry tomatoes
gr. 100 of breadcrumbs
Brown the garlic in oil, add the nduja and let melt over low heat.
Add the tomatoes, season with salt and cook for about 10 minutes.
Boil pasta in salted water, drain when al dente and toss in the pan with the sauce and parmesan nduja.
Combine bread crumbs, previously heated in a pan.
dumplings' NDUJA
INGREDIENTS for 4 people
700 grams of potato dumplings
gr. 50
butter 1 / 2 cups milk, gr. 40 gr flour
. 100 gr parmesan
. 150 of nduja, basil
the bechamel is hot, add the nduja
boil and cook the gnocchi in boiling salted water, drain and toss the hot sauce conn.
Place in an ovenproof dish, sprinkle with parmesan gratin and then in oven at 200 degrees for about 10 minutes.
SCRAMBLED EGGS WITH 'NDUJA
INGREDIENTS for 4 people
No. 4 eggs
gr. 100 of nduja
gr. 100 of provolone melted.
Melt, low heat, nduja with a little oil, add eggs, provolone and cook until they thicken.
Serve the eggs are still warm, accompanied with bread or soft polenta.
THE PIE 'NDUJA
INGREDIENTS for 4 people
gr. 400 of flour, 200 ml. water, gr. 10 bitrra yeast, 1 / 2 cucchioio of extra virgin olive oil, a tablespoon of salt, gr. 300 of mozzarella, gr. 100 Parmesan / grain, gr. 150 of nduja, No. 3 eggs, chopped parsley.
Cut the mozzarella into small cubes, add the nduja, Parmesan, parsley and mix everything with the eggs.
Divide the dough into two parts and cut out two disks, one slightly wider than the other.
Place the disc of dough off and pour the filling, cover with the second disk of dough. With a
forchettab also prick the top of the cake.
Bake the cake in a preheated oven at 180 degrees for about 4 minutes.
MOZZARELLA ROLL WITH 'NDUJA
INGREDIENTS for 4 people
a layer of mozzarella
gr. 150 of nduja
gr. 150 gr mayonnaise
. 100 rocket
Change to the mixer nduja with mayonnaise and spread the mixture on the sheet of mozzarella.
Roll out the dough on itself and wrap with plastic wrap.
Let stand in refrigerator for several hours. Nin
Cut the pastry into thin slices and serve some conn bunch of fresh arugula.
ZITONI fried with eggplant and 'NDUJA
INGREDIENTS for 4 people
gr. 350 gr
zitoni type of pasta. 500 Pelat tomatoes, a clove of garlic
4 tablespoons olive oil
gr. 100 of nduja
2 eggplants 100 gr of grated parmesan
gr. 300 of mozzarella, basil, olive oil for frying, salt
diced eggplant and sprinkle with salt, let stand for about half an hour. In a saucepan
add the oil and fry the garlic with the nduja, then add tomatoes and cook for about 20 minutes.
Once the cooking of the tomatoes add the eggplants with a little basil.
Boil pasta in salted water, cooked, drain and add a bit of sauce, Parmesan and mozzarella.
Place the dough alternating with layers of parmesan and mozzarella.
Bake at 180 degrees for about 20 minutes.
OCTOPUS SALAD WITH POTATOES AND 'NDUJA
INGREDIENTS for 4 people
an octopus of 800 gr.
No. 4 medium potatoes
gr. 50 of nduja, olive oil, parsley, salt
Clean the octopus and boiled in lightly salted water for about 30 minutes
Let cool in the cooking, peel and cut into small pieces.
Wash, boil the potatoes and cut into cubes.
Gather the potatoes in a bowl and sprinkle with nduja, previously dissolved over low heat with a little oil, add the octopus, parsley and a little oil
polenta WITH 'NDUJA and fontina
INGREDIENTS for 4 people
No. 4 slices of toasted polenta
gr. 100 of nduja
two tablespoons of olive oil, parsley
gr. 200 of fontina cheese, salt
In a pan add the oil, add the nduja and melt over low heat.
Arrange on each slice of polenta slices of fontina cheese, a bit of nduja and a sprinkling of parsley.
heat the polenta with the grill and serve hot
rice balls NDUJA WITH MOZZARELLA AND
Ingredients for 4 people
250 gr. rice, 150 gr. of nduja, 200 gr. of mozzarella a saffron, 3 eggs, 50 gr. grated Parmesan cheese, flour 00, qb breadcrumbs, parsley, olive oil for frying.
Boil the rice, drain and mix in a bowl with the saffron, parmesan cheese and two eggs. Derived from the rice balls, working with his hands, put a teaspoon in the center of nduja, cubes of mozzarella and modeled good balls to make them round and firm, flour and bake the croquettes in beaten egg and then in the first bread crumbs, fry in hot oil.
PARMIGIANA EGGPLANT AND ZUCCHINI WITH MOZZARELLA AND NDUJA
INGREDIENTS for 4 people
400 gr. Eggplant, 400 gr. Zucchini, 150 grams. of nduja, 400 gr. canned tomatoes, 1 onion 1 clove garlic, 100 gr. mozzarella cheese, 100 gr. Parmesan cheese, basil, olive oil salt
Cut the eggplant slices sprinkle of salt and let stand for half an hour. Fry the onion with the clove of garlic and nduja, after a few minutes, add tomatoes and cook over low heat when cooking put the basil.
Cut the zucchini slices and origliatele, the same thing you do to the eggplant. In a baking dish, alternating
put a layer of eggplant and zucchini covered with a salza, Parmesan and mozzarella.
Once exhausted the ingredients put in the oven for 40 minutes at 180 degrees.
Wednesday, September 16, 2009
Dupagecounty Inmate.com
Caciocavallo -
C AIOCAVALLO SILANO
DOP
Photo www.taccuinistorici.it
Caciocavallo Silano DOP Iun is semi-hard cheese, made of spun paste, made from milk of cows of different breeds, including Podolia, a typical breed of the inner areas of the southern Apennines. The production of
Caciocavallo starts with the coagulation of milk at a temperature of 36-38 ° C, using calf rennet or kid.
The maturation phase consists of lactic un'energicafermentazione, which lasts on average 4 to 10 hours and is complete when the dough is in a position to be spun.
Following an operation characteristic, namely the formation of a sort of cord, which is shaped to reach the final shape. The shape, spherical, oval or cone varies according to different geographical areas of production.
The weight is between 1 and 2.5 kg. The crust is thin, smooth, pale yellow marked on the surface, may show the presence of light coves due to ties.
The paste is smooth or with slight Acchiatura, white or pale yellow.
The taste is initially sweet spicy seasoning until it becomes advanced.
HISTORY
The most accepted theory about the origin of the name "CACIOCAVALLO" derives from the custom of hanging the cheese, in pairs, riding on wooden poles, placed near the fire. The first author who describes the technique used Greeks in the preparation of cheese is to Hippocrates in 500 C. Following several Latin authors, including Pliny and Columella, have treated the cheese in their works. In particular, Pliny enhances the quality of the "butter", the ancestor of our cheese, called "delicate food." The name derives SILANO, jnvece, ancient origins of the product related to the plateau of the Sila.
PRODUCTION AREA
The production of this cheese is located in the areas of Calabria, Basilicata, Countryside, Molise and Puglia
REGISTRATION
The denomination of protected origin (DOP) "Caciocavallo" was recognized with Rules (EC) No. 1236/96 (published in the Official Journal No. 163/96 of 2 July 1996.)
The national recognition was the case with Prime Minister's Decree 10 May 1993 published in Gazette No. 196 dated August 21, 1993 anita Annex of Regulations production. With subsequent Regulation (EC) No. 1204/2003 of 4 July 2003 (OJ No. L168, 5 July 2003) were approved some changes to the specification, relativamentealla geographical area, the method of doing, labeling and national requirements product (changes to the specification were published in the Official Gazette No. 253 of 30 ottobre2001, p.. 58) 
C AIOCAVALLO SILANO
DOP
Photo www.taccuinistorici.it
Caciocavallo Silano DOP Iun is semi-hard cheese, made of spun paste, made from milk of cows of different breeds, including Podolia, a typical breed of the inner areas of the southern Apennines. The production of
Caciocavallo starts with the coagulation of milk at a temperature of 36-38 ° C, using calf rennet or kid.
The maturation phase consists of lactic un'energicafermentazione, which lasts on average 4 to 10 hours and is complete when the dough is in a position to be spun.
Following an operation characteristic, namely the formation of a sort of cord, which is shaped to reach the final shape. The shape, spherical, oval or cone varies according to different geographical areas of production.
The weight is between 1 and 2.5 kg. The crust is thin, smooth, pale yellow marked on the surface, may show the presence of light coves due to ties.
The paste is smooth or with slight Acchiatura, white or pale yellow.
The taste is initially sweet spicy seasoning until it becomes advanced.
HISTORY
The most accepted theory about the origin of the name "CACIOCAVALLO" derives from the custom of hanging the cheese, in pairs, riding on wooden poles, placed near the fire. The first author who describes the technique used Greeks in the preparation of cheese is to Hippocrates in 500 C. Following several Latin authors, including Pliny and Columella, have treated the cheese in their works. In particular, Pliny enhances the quality of the "butter", the ancestor of our cheese, called "delicate food." The name derives SILANO, jnvece, ancient origins of the product related to the plateau of the Sila.
PRODUCTION AREA
The production of this cheese is located in the areas of Calabria, Basilicata, Countryside, Molise and Puglia
REGISTRATION
The denomination of protected origin (DOP) "Caciocavallo" was recognized with Rules (EC) No. 1236/96 (published in the Official Journal No. 163/96 of 2 July 1996.)
The national recognition was the case with Prime Minister's Decree 10 May 1993 published in Gazette No. 196 dated August 21, 1993 anita Annex of Regulations production. With subsequent Regulation (EC) No. 1204/2003 of 4 July 2003 (OJ No. L168, 5 July 2003) were approved some changes to the specification, relativamentealla geographical area, the method of doing, labeling and national requirements product (changes to the specification were published in the Official Gazette No. 253 of 30 ottobre2001, p.. 58)
Thursday, July 16, 2009
Can You Get A Tattoo With Ringworm
ROME IS THE STORY! The
FIND THE STATION!
URBE ROME: In the mythical Bar that stands at the exit of Termini, the heroic and witty and Mauro Gianni , even if proven by the heat wave drenched afternoon a day with a minimum of 38 degrees , found themselves in the back of the bar-liquor store, a bottle of the beloved. Il Barista, in demand for souvenir photos, promptly attacked the jingle of "male without scraping whiskey ..." willingly entrust to the history of this blog. In the photo, note the laying of the mystical-ecstatic Gianni, who, with eyes closed, enjoying the reminder! 
FIND THE STATION!
URBE ROME: In the mythical Bar that stands at the exit of Termini, the heroic and witty and Mauro Gianni , even if proven by the heat wave drenched afternoon a day with a minimum of 38 degrees , found themselves in the back of the bar-liquor store, a bottle of the beloved. Il Barista, in demand for souvenir photos, promptly attacked the jingle of "male without scraping whiskey ..." willingly entrust to the history of this blog. In the photo, note the laying of the mystical-ecstatic Gianni, who, with eyes closed, enjoying the reminder!
Tuesday, July 7, 2009
Ohio Law For Military Drivers License Expiration
unavailable mignon!
Crespellano, a dusty provincial bar. Outside, only the cicadas. Inside, the hum of a fan sick in the twilight of a long counter. Lies perhaps from time immemorial, in a straw basket filled with colorful bottles, the unmistakable shape of the angular Vat 69 format "Smurf" almost impossible to find in his edition square. "She" called me greedy while sipping a carbonated water (smooth) ice. "I want to all!" intimate elderly owner. She - the first surprise - but then gleefully, looking. But for now Reel with half body inside a large cardboard in the back dark, we must soon admit that the only copy miraculously escaped, that's what the trash. What now stands as my most proud relic on my desk. Get this, asinazzi seekers as well as the suburbs! 
Crespellano, a dusty provincial bar. Outside, only the cicadas. Inside, the hum of a fan sick in the twilight of a long counter. Lies perhaps from time immemorial, in a straw basket filled with colorful bottles, the unmistakable shape of the angular Vat 69 format "Smurf" almost impossible to find in his edition square. "She" called me greedy while sipping a carbonated water (smooth) ice. "I want to all!" intimate elderly owner. She - the first surprise - but then gleefully, looking. But for now Reel with half body inside a large cardboard in the back dark, we must soon admit that the only copy miraculously escaped, that's what the trash. What now stands as my most proud relic on my desk. Get this, asinazzi seekers as well as the suburbs! Thursday, June 4, 2009
Can 29 Years Old Can Put Teeth Braces?
the VAT in the center! De nuevo ...
The brave Simon (brother of Manuel), going with contempt of danger inherent in a self-styled Irish pub in Bologna, known to customers with the code name of Sherlock Holmes, was not foul and in the heart (heart is true!) on furniture made of solid wood, a bottle of Vat69. Immortalized here without a doubt, for the use of posterity, their relatives and kin! Via Goito BO, June 2009 
The brave Simon (brother of Manuel), going with contempt of danger inherent in a self-styled Irish pub in Bologna, known to customers with the code name of Sherlock Holmes, was not foul and in the heart (heart is true!) on furniture made of solid wood, a bottle of Vat69. Immortalized here without a doubt, for the use of posterity, their relatives and kin! Via Goito BO, June 2009
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